[Sca-cooks] Bourbelier of Wild Pig

[Sue Clemenger]

Yummmm....
I wonder about the initial plunge into boiling water, though.  What would be
the possible reasons for that? A brief sort of par-boiling for a chunk o'
pig with a fatty coating? Some other reason, more specific to it being from
wild boar?
--Maire, curious....
----- Original Message -----
From: "Saint Phlip" <phlip at 99main.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Friday, September 15, 2006 6:51 AM
Subject: [Sca-cooks] Bourbelier of Wild Pig


> The recipe is From Cariadoc;s Mescellany):
>
> Bourbelier of Wild Pig
> Menagier p. M-23
>
> First you must put it in boiling water, and take it out quickly and
> stick it with cloves; put it on to roast, and baste with a sauce made
> of spices, that is ginger, cinnamon, clove, grain, long pepper and
> nutmegs, mixed with verjuice, wine, and vinegar, and without boiling
> use it to baste; and when it is roasted, it should be boiled up
> together. And this sauce is called boar's tail, and you will find it
> later (and there it is thickened with bread: and here, not).
>
> 3 lb pork roast
> about 60 whole cloves
> 1/4 t ginger
> 1/8 t cinnamon
> 1/8 t cloves
> 1/4 t grains of paradise
> 1/2 t pepper (rounded)
> 1/8 t nutmeg
> (verjuice)
> 1 c wine
> 1/2 c vinegar
>
> Preheat oven to 450deg. . Stud roast with whole cloves, baste with a
> mixture of the remaining ingredients, then put into oven. Immediately
> after putting it in, turn oven down to 350deg. . Roast meat 1 hour 45
> minutes (for this size roast), basting every 15 minutes.
>
> However, while I noted that the translation of the original says "Long
> pepper", the redaction says "Grains of Paradise". I'm assuming either
> will work, and that likely the redaction reflected what was in
> Cariadoc's and Elizabeth's cupboard at the time (been there, done that
> ;-)
>
> Anybody think there'll be a qualitative difference?
>
> And, wondering if this particular mix might be usable as a powdre forte.
>
> Anybody?
>
> Planning on this for dinner tomorrow night...
>
> --
> Saint Phlip
>
> Heat it up
> Hit it hard
> Repent as necessary.
>
> Has anyone seen my temper?
> I seem to have misplaced it at Stalag XXXV....
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